10 tablespoons unsalted butter
1 shallot, thinly sliced
1 tablespoon sherry vinegar
2 tablespoons toasted hazelnuts, chopped
Kosher salt
8 stalks asparagus, trimmed
1 teaspoon canola oil
1 large farm egg
1 tablespoon freshly grated Pecorino
1 tablespoon toasted hazelnuts, roughly chopped
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